Chocolate Wacky Cake

Here's something wacky and wonderful: This easy chocolate cake is made without butter, eggs, or milk—and it comes together with just one pan. You don't even need a bowl (or a whisk for that matter!) for mixing. A 9-by-13-inch pan and a fork will do. The key ingredient is the vinegar, which reacts with baking soda to help the batter rise (without eggs) into a light and airy cake.

If you've tried Ree's famous chocolate sheet cake before, then the frosting probably looks familiar to you. That portion of the recipe does call for dairy, but the classic cooked icing makes for the perfect crackly, sweet topping. If you don't like nuts, skip them and garnish with sprinkles instead. To keep it simpler (and more in line with the scrappy spirit of the cake) dust the baked and cooled cake with powdered sugar instead.

Why is it called "wacky cake"?

The original wacky cake—which also goes by depression cake and crazy cake—was born during the Great Depression when ingredients were rationed. It became more popular again during 2020, when pandemic baking hit an all time high and common ingredients were, at times, difficult to find.

Why is coffee added to chocolate cake?

Coffee heightens the flavor of cocoa resulting in a richer cake. Don't worry: the final product won't taste like coffee. But if you'd like to leave it out, an equal amount of water can be substituted.

How can I thicken the frosting?

For a thicker, more spreadable frosting, add an additional 1/2 to 1 cup powdered sugar to the icing.